Salmon and mushrooms cooked in flavorful rice in just one pot without a stove.
What You’ll Need
- A rice cooker – of course
- Salmon filets – boneless and skinless
- Uncooked white rice – I used Jasmine rice in this recipe
- Mushrooms of your choice – I used a mixture of brown and white shimeji mushrooms, but any type work just as well
- Dashi stock – Dashi made with instant powder works just as well, but you can also make your own from scratch
- Mirin, sake, and soy sauce – to flavor and cook the rice in
- Furikake, chili oil, and seaweed for garnish and serving
How to Make it
- Wash the rice until the water runs clear, then add the liquid seasonings (dashi, mirin, sake, and soy sauce)
- Place the mushrooms over the rice and cover the pot with the lid. Turn the rice cooker onto the ‘cook’ setting and wait about 10 minutes until it starts to boil
- Add the salmon to the center of the pot and allow to cook until the rice cooker signals the rice is ready
- Top with furikake, chili oil, and parsley or green onions. Serve with a side of roasted seaweed
Rice Cooker Salmon and Mushrooms
Salmon and mushrooms cooked in a flavorful rice makes the perfect one pot meal
Servings: 2 servings
Equipment
- 1 Rice cooker
Ingredients
For the Salmon & Mushroom Rice
- 1½ cups uncooked white rice
- 2 filets salmon
- 4 oz mushrooms amount based on preference
- 1¼ cups dashi stock
- 1½ tbsp mirin
- 1½ tbsp sake
- 1½ tbsp soy sauce
For Serving & Garnish
- 1 pack seaweed
- 1 tsp chili oil
- 2-4 tbsp furikake
Instructions
- Place rice into the rice cooker and wash until the water runs clear
- Add dashi, sake, mirin, and soy sauce to rice. Mix together
- Place mushrooms on top of rice and cover with the lid.
- Begin cooking the rice.
- Once the rice starts to boil, add the salmon to the pot and cover.
- Cook until the rice, salmon, and mushrooms are cooked thoroughly. The rice cooker will automatically switch to the warm setting.
